Candied Cranberry Hibiscus Curd

Recipe by: Julia Sanders

A local Community member

Candied Cranberry Hibiscus Leaves

Brush Cranberry Hibiscus with egg whites and cover in sugar. Let sit for at least 3 hours.

Cranberry Curd Ingredients

12 ounces/340 grams cranberries

1 cup/225 grams sugar

Peel and juice 1 orange (about 1/2 cup)

4 ounces/113 grams softened butter (1 stick)

2 eggs

2 egg yolks

Let’s Get Cookin’

Cranberries + sugar + orange juice - peel in a saucepan over medium heat.

Simmer until cranberries have popped and softened - about 10 minutes.

Transfer to a food mill or medium mesh sieve and press cooking liquid and solids into a bowl. (Alternatively, for the most vibrant color, purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender. Press through a fine-mesh sieve.)

Whisk butter into the warm liquid.

Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)

Pour cooled cranberry curd into the cooled pre baked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.